Description
These mini cheesecakes are a delightful individual dessert featuring a buttery graham cracker crust and a smooth, creamy filling. Perfectly portioned and baked to creamy perfection, they are easy to make and can be customized with your favorite toppings such as whipped cream, berries, or mint. Ideal for parties or anytime you want an elegant, crowd-pleasing treat.
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners to prepare for baking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy. Firmly press about a heaping tablespoon of this crust mixture into each cupcake liner, creating an even base. Bake the crusts for 6 minutes to set.
- Prepare the Filling: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened cream cheese and granulated sugar on medium-high speed until completely smooth and creamy, around 2 minutes. Then add the sour cream, lemon juice, and vanilla extract, mixing until fully combined. With the mixer on medium speed, add the eggs one at a time, beating just until incorporated before adding the next. Avoid over-mixing to keep a smooth texture.
- Fill the Cups: Divide the cheesecake filling evenly among the cupcake liners, filling each completely to the top. It’s okay if the crust is still warm from baking.
- Optional Water Bath Setup: To prevent excess sinking of the cheesecakes, boil enough water to have 1 inch depth in a large metal baking or roasting pan (approximately 9×13 inches). Place this pan on the lowest oven rack. Pour the boiling water into the pan immediately after placing the cheesecakes on the center oven rack. Close the oven quickly to trap steam, which gently cooks the cheesecakes without submerging them in water as in traditional water baths.
- Bake the Cheesecakes: Bake for about 20 minutes, or until the edges are set and the centers jiggle slightly when you tap the pan. This ensures they are creamy inside but fully cooked around the edges.
- Cool and Chill: Remove the cheesecakes from the oven and place the pan on a cooling rack. Let them cool at room temperature for 45 minutes before transferring to the refrigerator. Chill for at least 2 hours and up to 24 hours for best results. To speed up chilling, place cheesecakes in the freezer for 1 hour. If chilling longer than 2 hours, loosely cover them to protect the surface. Note that even with the water bath, slight sinking may occur as they cool.
- Decorate: When ready to serve, pipe whipped cream on top using a Wilton 1M tip or your preferred decorating tip. Garnish with fresh berries, mint leaves, or other toppings as desired. Whipped cream decorations can be prepared and applied up to 24 hours ahead. Keep decorated cheesecakes refrigerated.
- Store Leftovers: Cover and refrigerate any leftover mini cheesecakes for up to 5 days to maintain freshness and texture.
Notes
- Using a water bath helps prevent the mini cheesecakes from sinking excessively during baking, but it is optional and can be skipped if desired.
- To speed up chilling, placing cheesecakes in the freezer for 1 hour is effective.
- Softening cream cheese and eggs to room temperature ensures a smoother filling without lumps.
- Do not over-mix the batter once the eggs are added to avoid incorporating too much air, which can cause cracking or sinking.
- You can substitute the toppings with your favorite fruits or sauces to customize the cheesecakes.
- Make sure to use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
